Name: La Boite Spices
Brand: La Boite
Price: 14.0 CAD
Availability: InStock

A sweet, fennel and caraway scented seed.

Intensely aromatic resin that mellows when cooked.

Harmony of rosemary, pepper and salt; perfect for forming a crusty crunch on roasted vegetables and meats.

A unique blend of gin botanicals such as juniper and coriander.

One of a family of sweet, somewhat peppery, anise-scented leafy herbs.

An intensely aromatic leaf used to enhance dishes and then, sadly, discard.

An unassuming little chile that packs a lot of heat with a touch of acidity and surprising fruitiness.

Intensely aromatic resin that mellows wonderfully when cooked; add to when cooking dishes to deepen onion and garlic notes (contains rice flour and may contain traces of wheat) - herbaceous blend or oregano, fennel, tarragon, basil and powdered mastiha (gum mastic).

A slightly bitter, tongue-numbing pepper with a signature tail, in the same family as black pepper but warmer, more floral and resinous.

Lemon, fennel and two kinds of coriander are blended with saffron, spices and salt to replicate the ingredients that would be present in the traditional version of an escabeche.

Black, white, red and green peppercorns are all fruits of the same evergreen climbing vine, just harvested at different times. Red pepper is picked when fully ripe and has a mildly fruity, rounder and deeper flavour than black peppercorns.

A heady, anise-scented spice made from the seeds, pollen, and leaves of the entirely edible plant, sweeter and more delicate than regular fennel seeds.

This floral, sweet, and savory, curry-inspired blend, combines turmeric, clove, honey, and fenugreek, and can be enjoyed raw when sprinkled into salads and yogurt, or roasted with vegetables and meats.

A black, drop-shaped seed with herbaceous, oregano notes and a toasted onion flavour. A great alternative to sesame.

A variety of warm, herbaceous herbs often better when dried.

Inspired by the bush spices of Australian cuisine, this warm, floral blend of lemon myrtle, Tasmanian pepper, coffee and spices adds a tingly heat to dishes.

Sourced from Wakayama Prefecture in Japan, sansho berries deliver a tongue numbing tingle with citrus and floral notes. Try it in Shichimi or in Hot Honey.

The dried sweet and slightly bitter spice made from small leaves, develops best when cooked or infused in liquids.

A smoky-sweet, mildly hot chile with an unusual drying process, retaining natural oils and humidity.

Made with Za'atar leaves (sometimes called wild oregano or savoury), sesame seeds, sumac berries and spices, this is a perfect "everything blend" from the Middle East .

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To create these blends, Lior Lev Sercar uses the best spices from around the world to obtain fresh, aromatic, and powerful flavours. The blends can be used in many preparations, offering endless possibilities for savoury dishes, creative desserts, and unique cocktails.

La Boite Blends

AYALA N.16 - harmony of rosemary, pepper and salt; perfect for forming a crusty crunch on roasted vegetables and meats

B-MARLENE - a unique blend of gin botanicals such as juniper and coriander for the perfect Gin Bloody Mary

CHIOS N.27 - intensely aromatic resin that mellows wonderfully when cooked; add to when cooking dishes to deepen onion and garlic notes (contains rice flour and may contain traces of wheat) - herbaceous blend or oregano, fennel, tarragon, basil and powdered mastiha (gum mastic)

SHABAZI N.38 - a spicy blend of cilantro, green chiles, parsley, coriander, garlic, salt and spices

ZA'ATAR - made with Za'atar leaves (sometimes called wild oregano or savoury), sesame seeds, sumac berries and spices, this is a perfect "everything blend" from the Middle East

The Voyager Blends with Eric Ripert

Famed French Chef Eric Ripert of Manhattan's Le Bernardin & Lior Lev Sercarz of La Boîte have collaborated to bring you the ultimate spice blend for your next culinary journey.

MASSALIS - this floral, sweet and savoury, curry inspired blend combines turmeric, clove, honey, fenugreek and spices

OZ - inspired by the bush spices of Australian cuisine, this warm, floral blend of lemon myrtle, Tasmanian pepper, coffee and spices adds a tingly heat to dishes

SOFRICO - honouring the classic sofrito base of Latin cooking, this blend highlights acidic tomato, sweet peppers, savoury onions and spices

Special Edition:

Sansho Pepper - sourced from Wakayama Prefecture in Japan, sansho berries deliver a tongue numbing tingle with citrus and floral notes

Single Spices:

Anise, Asafoetida, Basil, Bay Leaves, Bird's Eye Chile, Cubeb, Kampot Red Pepper, Lucknow Fennel, Nigella, Oregano, Pink Pepper, Thyme, Urfa,